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Recipe by: abdelwahed
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See below ingredients and instructions
2 garlic cloves,Sliced
1/4 c dry white wine
5 t olive oil
1 T finely fresh basil,Chopped
1 or 1 1/2 ts basil,Dried
1 T finely fresh oregano,Chopped
1 or 1 1/2 ts,Dried
1 salt and pepper
1 T finely mint or,Chopped
1 1 1/2 ts,Dried
8 sm skinless,boneless chicken
1 breast halves (about 2#)
IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL, HERBS AND SALT AND PEPPER. ADD CHICKEN, COATING WELL WITH MARINADE.
COVER AND REFRIGERATE 2 TO 4 HRS., TURNING OCCASIONALLY. PREPARE OUTDOOR GRILL FOR COOKING OR PREHEAT BROILER. PLACE CHICKEN ON COOKING SURFACE OF GRILL OR BROILER PAN. GRILL OR BROIL ABOUT 3 MIN. ON EACH SIDE OR UNTIL NO
LONGERPINK IN CENTER. LET STAND 3 TO 5 MIN. BEFORE SLICING. TO SERVE, CUT EACH BREAST DIAGONALLY INTO THIN SLICES. ARRANGE ON PLATE AND GARNISH WITH LETTUCE.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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